4/4/12

Have you ever taken brownie dough and baked it in a bundt? Me either.Had to try it, but wanted to kick it up a notch by adding something to the mix, hence coconut-cream cheese filling. I truly believe almost all bundt cakes are better off with a nice creamy filling of some kind. Don't you?And the best part of all this? It was made with the Baked brownie mix (found at Williams Sonoma) so it's literally a cinch to throw together.If you wanted to impress your friends with gourmet brownies, this would be the mix to use because they taste just like bakery quality brownies without all the work.I promised you in the last post that these brownies are good, really good with minimal effort, and I'll say it again. I am super fussy when it comes to buying pre-made brownies mixes. This mix is very very good--high quality, worth every penny.

Cook notes: there will be leftover filling left. You can try to freeze it and use later (not sure how it freezes). Or you can use it right away on another batch of brownies or coconut-cream cheese cookies.

Preheat oven to 325 degrees.In a small bowl mix all the filling ingredients, set aside.

In a large bowl mix the brownie according to manufacturers directions.Grease up a Bundt pan with non stick spray.Pour half the brownie mix in the pan, making sure to get it nice and evenly distributed in the panUsing a small cookie scoop, out balls of the cream cheese mixture, and place on top of the brownie batter. If you like a lot of filling then place the balls close together, if you like less, then place the balls spaced apart. I did somewhere in between.Pour remaining brownie batter on top, using a wet spatula GENTLY push brownie batter into all gaps. Don’t push down too hard or you’ll break the balls of filling.Gently tap Bundt pan to get out any air. Bake 45-55 minutes. Baking times will vary according to ovens. So look for firm top, no loose brownie batter on top when you wiggle pan. A cake tester inserted will yield some small crumbs—this is good.After baking, let pan cool a while before attempting to release.I put my Bundt pan in the fridge after it was done cooling to ensure an easier release and easier slicing.

Should make about 10-12 slices, depending on how thick/thin you slice them.

Omg this is awesome! I just made cream cheese stuffed chocolate cake bars the other day and blogged about them. This reminds me of that but in Bundt cake form. I grew up with Bundts. Such memories. Joy the Baker's new cookbook is FILLED with bundt recipes, too, if that's your thing.

My 14 yr old daughter made this today. I printed the recipe out for her, but, didn't read it through, before letting her have it. I wish I had. I would have noticed the salt, and made an adjustment. She, unfortunately, followed the recipe as is. Ugh! Too salty! :(

We recently tried your recipe gluten free with our own brownie mix. We were so impressed!

We tried it as written and also made some tweaks. Usually once we really get going, we like to post our recipe to our site (for instance we did a coffee filled bundt and a strawberry cheesecake variation).

But before we posted any tweaks to your original recipe on our site and facebook, we wanted to highlight your amazing recipe and make sure our folks knew you were the originator of the coconut cream filled delight we tried first - We wanted to make sure we were allowed to post the picture/link to the original recipe before we assumed anything. Naturally we want to give credit where credit is due, but sometimes people prefer not even that. :-) Thanks for all you do to make creative, yummy desserts.

Please let us know one way or another whether we can post your picture and link on either site or both and we will make sure to let you know when we do so.

This looks great. Can you tell me what size bundt pan you used? I have several different sizes. I was thinking of making two cakes with just one recipe using my small 6 cup bundt pans. Do think that would work?

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com